If you are preparing for a kosher certificate in your business, I recommend that you be prepared for the following: Make sure that all the additives in the products you apply for a Kosher certificate are kosher certified. It is sufficient to have a K or a U mark on the product packaging. For those who do not exist, a copy of the document is required.
It is necessary to investigate the presence of insects and necessary cleaning activities for herbal products. Alcohol-containing materials such as vinegar and wine vinegar should not be present either in the products or in the production area. When meat and dairy products are used, the possibility of interference must be completely avoided. By faith, the two are not consumed together. Prevention of cross-contamination and separation of equipment used for the two types seems to be the most appropriate solution. Fish products should not be mixed with meat products like dairy products. The use of equipment such as forks, knives and spoons used in dining halls should be prevented. General cleaning rules should be observed.
